Sheri’s Granola Recipe
Homemade granola is simply nutritious and delicious. We appreciate that we control the sugar content. I use Quaker Oats because they are nut free and gluten free. If your family is nut free simply increase the variety and amount of seeds you add to the recipe. Example 1 cup of each seed, or add flax, hemp or sesame to the mix.
Our family likes homemade granola on plain yogurt with a spoon of homemade jam. Granola is also delicious with milk - almond or soy milks are great choices. We also like to add a handful of dried fruit for extra sweetness.
5 cups of thick-cut rolled oats
2 Tablespoons packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1/3 cup honey
¼ cup canola oil
1 teaspoon vanilla extract
¾ cup pecans (you can used chopped nuts)
¾ cup almonds
½ cup pumpkin seeds
½ cup sunflower seeds
Set of 3 Stainless Steel Bowls
Stainless Steel Measuring Cups
Stainless Steel Measuring Spoons
Set of 2 Flour Scraper
10.5 x 15 nonstick baking pan
Preheat oven to 300 F placing the rack in the middle, if possible add a second rack below.
Place the oats, brown sugar, cinnamon, and salt in a large bowl and mix well making sure to blend out any brown sugar lumps.
In a separate bowl mix the honey, canola oil, and vanilla extract well.
Pour this over the oat mixture and stir well until the oats are thoroughly coated.
Spread the mixture in an even layer on a rimmed baking sheet. See note
Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown; stirring every 5 minutes for about 15 to 20 minutes more.
AT THE SAME TIME AS YOU BAKE THE GRANOLA
Spread the pecans and almonds on a second baking sheet and place that on the lower rack in the oven for 10 minutes. Cool slightly and transfer to a cutting board.
Put the pumpkin and sunflower seeds on the baking sheet and bake for 10 minutes.
When the nuts are cool cut them into small pieces.
When nicely browned remove the granola pan from the oven and mix the nuts and seeds into the baked oats.
Cool completely and store in an airtight container.
After trying many baking trays I found a 10.5 x 15 nonstick baking pan is the best. The high sides help keep the oats contained while frequently stirring.
Let us know in the comments if you try our recipe.Sending warm wishes to your home,
from the husMait home kitchen.